Recipes from our members
APPRICOT WALNUT SCONES WITH MAPLE GLAZE
from: Gertraud
Author: Mary Ann Dwyer
2 cups all-purpose flour
½ cup sugar
1 TB baking powder
½ tsp. salt
½ cup unsalted butter cold and cut into small cubes
½ cup heavy cream plus 2 TB for brushing tops
1 large egg
1/3 cup dried apricots chopped 1/3 cup walnuts chopped
Maple Glaze:
1 cup confectioner’s sugar
3 TB. maple syrup
¼ tsp. vanilla
2 tsp whole milk
Instructions:
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Set aside. Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together. Add the butter and mix on low speed until mixture resembles pea sized crumbs. Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump. Add the apricots and the walnuts to the dough until well combined. Turn the dough out onto a well-floured surface. Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place in the freezer for 5 minutes. Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Drizzle with maple glaze and enjoy. For Maple Glaze: Combine all ingredients in small bowl and whisk together. Drizzle over warm scones with a spoon.
from: Gertraud
Author: Mary Ann Dwyer
2 cups all-purpose flour
½ cup sugar
1 TB baking powder
½ tsp. salt
½ cup unsalted butter cold and cut into small cubes
½ cup heavy cream plus 2 TB for brushing tops
1 large egg
1/3 cup dried apricots chopped 1/3 cup walnuts chopped
Maple Glaze:
1 cup confectioner’s sugar
3 TB. maple syrup
¼ tsp. vanilla
2 tsp whole milk
Instructions:
Preheat oven to 400 F. Line a large baking sheet with parchment paper. Set aside. Place the flour, sugar, baking powder and salt in the bowl of a stand mixer. Whisk together. Add the butter and mix on low speed until mixture resembles pea sized crumbs. Slowly add the heavy cream and egg to mixture. Mix just until the dough forms a thick clump. Add the apricots and the walnuts to the dough until well combined. Turn the dough out onto a well-floured surface. Pat the dough into an 8 inch round. Cut into 8 wedges and place on the prepared sheet. Place in the freezer for 5 minutes. Remove from freezer and brush tops with the extra heavy cream. Bake for 18 minutes until golden brown. Drizzle with maple glaze and enjoy. For Maple Glaze: Combine all ingredients in small bowl and whisk together. Drizzle over warm scones with a spoon.
Semolina Bread (bread machine recipe – or make entirely by hand)
From Joan C
2 1/4 tsp. dry active yeast
2 ½ - 3 cups bread flour
1 cup Semolina
1 tsp. sugar 1 tsp. salt (yeast breads need salt – too much salt retards the dough from rising and not enough causes dough to rise too quickly, but I find most are too salty for my taste, so I cut back to ½ - 3/4 tsp. for this recipe)
1 TB + 1 tsp. olive oil
1 1/3 cups water (~105 F.)
(Optional: egg wash & sesame or poppy seeds just before baking)
Place the ingredients in bread machine in the order recommended for your machine. Set bread machine for dough-only cycle or stop machine and remove dough after first rising. (OR – To mix dough entirely by hand, in large mixing bowl add 1 1/3 cups water (105 – 110 F), stir in the 1 tsp. sugar, then stir in the dry yeast. Let sit for 5 minutes until foamy. Then add salt, olive oil, semolina and 2 ½ cups of the bread flour, stirring with a wooden spoon until dough comes together. Turn out onto a lightly floured board and knead by hand for 8-10 minutes, adding enough of the remaining ½ cup bread flour as needed. Place dough in a clean bowl sprayed with oil spray, turn dough over to have oiled side of dough facing up. Cover bowl tightly with plastic wrap and place in a warm (~80 F) place until dough has doubled in size. Punch down and proceed as below) Punch down and remove dough from machine. Shape dough into a ball or desired shape, dust very lightly with flour and place on a baking sheet lined with parchment paper. Loosely cover dough with a dry dish towel and place in a warm (80 F) place until about double in size. Preheat oven to 375 F. (position oven rack so bread is in center of oven). Bake 30-35 minutes or until bread is golden and done (~190 F internal temperature) - cover loosely with foil during last 10-15 min. if bread browns too quickly. Enjoy! (If desired, dough can be made into 12 rolls instead of one large loaf. Divide dough evenly into 12 portions, shape into a ball and place on baking sheet lined with parchment paper. Loosely cover dough with a dry dish towel and place in a warm (80 F) place until about double in size. If desired, brush top of bread with beaten egg and sprinkle with sesame and/or poppy seeds. Preheat oven to 400 F and bake in center of oven approx. 15-18 mins or until golden.
Semolina Bread (bread machine recipe – or make entirely by hand)
From Joan C
2 1/4 tsp. dry active yeast
2 ½ - 3 cups bread flour
1 cup Semolina
1 tsp. sugar 1 tsp. salt (yeast breads need salt – too much salt retards the dough from rising and not enough causes dough to rise too quickly, but I find most are too salty for my taste, so I cut back to ½ - 3/4 tsp. for this recipe)
1 TB + 1 tsp. olive oil
1 1/3 cups water (~105 F.)
(Optional: egg wash & sesame or poppy seeds just before baking)
Place the ingredients in bread machine in the order recommended for your machine. Set bread machine for dough-only cycle or stop machine and remove dough after first rising. (OR – To mix dough entirely by hand, in large mixing bowl add 1 1/3 cups water (105 – 110 F), stir in the 1 tsp. sugar, then stir in the dry yeast. Let sit for 5 minutes until foamy. Then add salt, olive oil, semolina and 2 ½ cups of the bread flour, stirring with a wooden spoon until dough comes together. Turn out onto a lightly floured board and knead by hand for 8-10 minutes, adding enough of the remaining ½ cup bread flour as needed. Place dough in a clean bowl sprayed with oil spray, turn dough over to have oiled side of dough facing up. Cover bowl tightly with plastic wrap and place in a warm (~80 F) place until dough has doubled in size. Punch down and proceed as below) Punch down and remove dough from machine. Shape dough into a ball or desired shape, dust very lightly with flour and place on a baking sheet lined with parchment paper. Loosely cover dough with a dry dish towel and place in a warm (80 F) place until about double in size. Preheat oven to 375 F. (position oven rack so bread is in center of oven). Bake 30-35 minutes or until bread is golden and done (~190 F internal temperature) - cover loosely with foil during last 10-15 min. if bread browns too quickly. Enjoy! (If desired, dough can be made into 12 rolls instead of one large loaf. Divide dough evenly into 12 portions, shape into a ball and place on baking sheet lined with parchment paper. Loosely cover dough with a dry dish towel and place in a warm (80 F) place until about double in size. If desired, brush top of bread with beaten egg and sprinkle with sesame and/or poppy seeds. Preheat oven to 400 F and bake in center of oven approx. 15-18 mins or until golden.
Canadian Potato cheese soup
from Karen S
1 1/2 cups thinly sliced onions
1/4 c butter
3 c thinly sliced potatoes
1 c hot water
1 teaspoon salt
dash of white pepper
4 chicken bouillon cubes
4 cups milk
1 c shredded american or cheddar cheese
2 T minced parsley
Saute onion in butter until tender. Add potatoes, water, salt, pepper and 1 bouillon cube. Cook covered until potatoes are tender. Add 2 cups milk. Whiz potato mixture and liquid in a blender a little at a time. (I use an immersion blender right in the pot) Add 3 remaining bouillon cubes, 2 cups milk, and cheese. Stir until cheese is melted. Serve hot topped with parsley.
from Karen S
1 1/2 cups thinly sliced onions
1/4 c butter
3 c thinly sliced potatoes
1 c hot water
1 teaspoon salt
dash of white pepper
4 chicken bouillon cubes
4 cups milk
1 c shredded american or cheddar cheese
2 T minced parsley
Saute onion in butter until tender. Add potatoes, water, salt, pepper and 1 bouillon cube. Cook covered until potatoes are tender. Add 2 cups milk. Whiz potato mixture and liquid in a blender a little at a time. (I use an immersion blender right in the pot) Add 3 remaining bouillon cubes, 2 cups milk, and cheese. Stir until cheese is melted. Serve hot topped with parsley.
Butternut Squash and Apple Soup
from Hannie B.
1 medium yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tbsp butter or olive oil
1 butternut squash, peeled, seeded and cubed
1 large tart green apple peeled, seeded and cubed
3 cups vegetable stock
1 cup water
pinch of nutmeg, cinnamon, and cayenne
salt and pepper to taste
Saute the onion, celery and carrot in the oil in a thick-bottomed pot on medium high about five minutes or until the onion is clear. Do not allow it to burn or darken.
Add the squash, apple, stock, and water. Bring to a boil, reduce the heat to a simmer and cover. Simmer for about 30 minutes until the squash and vegetables are softened.
Use an immersion blender to puree the soup.
Add the seasonings to taste.
I use two carrots, celery ribs, and apples if using a large squash. I increase the stock accordingly. I also find that a pinch of spices is not enough. A few pinches of each, at least, and closer to a half tsp of salt is always necessary. Maybe because I use low sodium stock? The soup gains flavor if made the day before serving and refrigerated overnight. Taste for spices when reheating.
I often serve it garnished with parsley and chives.
from Hannie B.
1 medium yellow onion, chopped
1 celery rib, chopped
1 carrot, chopped
2 tbsp butter or olive oil
1 butternut squash, peeled, seeded and cubed
1 large tart green apple peeled, seeded and cubed
3 cups vegetable stock
1 cup water
pinch of nutmeg, cinnamon, and cayenne
salt and pepper to taste
Saute the onion, celery and carrot in the oil in a thick-bottomed pot on medium high about five minutes or until the onion is clear. Do not allow it to burn or darken.
Add the squash, apple, stock, and water. Bring to a boil, reduce the heat to a simmer and cover. Simmer for about 30 minutes until the squash and vegetables are softened.
Use an immersion blender to puree the soup.
Add the seasonings to taste.
I use two carrots, celery ribs, and apples if using a large squash. I increase the stock accordingly. I also find that a pinch of spices is not enough. A few pinches of each, at least, and closer to a half tsp of salt is always necessary. Maybe because I use low sodium stock? The soup gains flavor if made the day before serving and refrigerated overnight. Taste for spices when reheating.
I often serve it garnished with parsley and chives.
Lentil Soup (Italian Vegetable)
from Kim H.
Servings: 6 Prep. Time: 10 minutes Cook Time: 1 hour
Ingredients
2 TB olive oil
1 ½ cups diced carrots (3 medium)
1 ½ cups diced yellow onion (1 medium)
1 ½ TB minced garlic (4 cloves)
4 (14.5 oz.) cans vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 ¼ cups dried brown lentils, rinsed and picked over
1 ½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
Salt and freshly ground black pepper
1 ½ cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 TB fresh lemon juice
Parmesan cheese, for serving, optional
Instructions:
1. Heat olive oil in large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes, then add garlic and sauté 2 minutes longer.
3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach, wait to add it until the last 2 minutes.
6. Stir in lemon juice and add up to 1 cup water to thin as needed (as the soup rests the lentils soak up more of the broth).
7. Serve warm with Parmesan cheese if desired.
from Kim H.
Servings: 6 Prep. Time: 10 minutes Cook Time: 1 hour
Ingredients
2 TB olive oil
1 ½ cups diced carrots (3 medium)
1 ½ cups diced yellow onion (1 medium)
1 ½ TB minced garlic (4 cloves)
4 (14.5 oz.) cans vegetable broth
2 (14.5 oz.) cans diced tomatoes
1 ¼ cups dried brown lentils, rinsed and picked over
1 ½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
Salt and freshly ground black pepper
1 ½ cups diced zucchini (1 medium)
2 cups packed chopped kale or spinach
1 TB fresh lemon juice
Parmesan cheese, for serving, optional
Instructions:
1. Heat olive oil in large pot over medium-high heat.
2. Add carrots and onions and sauté 2 minutes, then add garlic and sauté 2 minutes longer.
3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach, wait to add it until the last 2 minutes.
6. Stir in lemon juice and add up to 1 cup water to thin as needed (as the soup rests the lentils soak up more of the broth).
7. Serve warm with Parmesan cheese if desired.